Separate the broccoli into florets and fry briefly with the chopped zucchini. Then add the vegetable stock and the chopped, peeled potatoes. Wash the wild garlic, cut into fine strips and add. Set aside about two sheets for later. Let everything cook until the vegetables are soft. Then puree with the hand blender so that there are no longer any coarse pieces. Finally, cut the two wild garlic leaves into strips, add them to the soup and season with salt and pepper.
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